Vol. 9, Special Issue 9, Part C (2025)

The study focuses on the standardization of methods for producing flaked, popped, and puffed rice from newly released paddy varieties developed by the Jawaharlal Nehru Krishi Vishwa Vidyalaya (JNKVV), Jabalpur. The primary objective was to optimize the processing conditions to enhance the quality and yield of these value-added rice products. Various processing parameters, such as soaking duration, roasting temperature, and pressure application, were systematically evaluated for different paddy varieties. The results demonstrated significant variations in the physical properties and sensory characteristics of the rice products based on the paddy variety and processing conditions. The study concludes with recommended protocols for each paddy variety, providing a foundation for commercial production and further research into the nutritional and economic benefits of these rice products.